3 lb fresh apricots
2 1/2 cup water
1/2 cup anisette
2 cup sugar
4 6 inch sprigs fresh green or
1 bronze fennel
ALTERNATIVES
1 cinnamon basil and cinnamon
1 liqueur are an alternative.
Directions
Prepare jars, lids and boiling water bath.
Wash and dry the apricots, then prick each one several times. Combine
the water, anisette and sugar in a pan and cook over a med-high heat,
stirring frequently, until the mixture boils and the sugar is
dissolved. Add the apricots and simmer for 3 mins.
Fill each hot dry jar with the fruit and two fennel springs, leaving
1/2 inch headspace. Pour hot liquid over the fruit until just
covered. Wipe the rims with a clean towel and attach the lids
securely.
Place the jars in boiling water bath, and when the water returns to
boil, process for 25 mins.
Servings: 2 quarts
Apricots With Anisette & Fennel Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Experts have proved the existence of recipes back into antiquity, certainly as far into history as early Egypt, and possibly even further. Having said that, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Roman Empire a man called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a very modern way of dining. This early Roman chef recounts how the ancient chefs used many different herbs, including some that we all recognise like bay, rue and parsley. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices such as basil and rosemary. These new foods and spices was responsible for an increase in recipe publications, most of which still exist in private collections. By the arrival of the 20th century, cooking books were in high demand, mostly as a result of better eduction, more spare time and having more disposable income. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Apricots With Anisette & Fennel recipe.
